The contrasting flavours of capers, olives and pine kernels add a lot of interest to the salmon in this simply made but attractive-looking pie. Serve with new potatoes and a green salad, fresh peas or beans.
Cut the salmon into 1.25cm/½in pieces and put them into a mixing bowl. Roughly cut the flesh from the olives and discard the stones. Trim the spring onions and cut them across fairly thinly, using some of the green part too. Heat a dry frying pan over a fairly high heat, add the pine kernels and stir around for a minute or two until just browned. Remove from the heat and add the butter to the pan so it melts slowly.
Add the olives, spring onions, capers and lemon and orange rind to the bowl of salmon pieces and stir to mix, adding the melted butter and pine kernels too. Season with the cayenne pepper and some salt.
Whisk together the egg yolk and milk and brush over the pie to glaze.
© 1997 Josceline Dimbleby. All rights reserved.